Bok Choy Soba Salad with Sesame Dressing Recipe
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Easy peasy
Lazy dinners
Salads
A divine summer lunch or dinner, this cooled soba noodle salad is bejewelled with pomegranates and cranberries, and tied together beautifully with a smooth, nutty sesame dressing.
You will need
Serves 4
- 450 g soba noodles (around 1 1/2 packets)
- 6 bunches bok choy, chopped roughly
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils (optional)
Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons water
- 3 cm knob ginger, grated finely (optional)
- Dash of apple cider vinegar
- Pinch of salt
Recipe: Rainbow Nourishments
Directions
-
Step 1
Boil a medium pot of water and cook the soba noodles according to its packet instructions. Drain and rinse with cold water.
-
Step 2
Add the cooled soba noodles, boy choy, almonds, cranberries and pomegranate to a large bowl. Set aside.
-
Step 3
To make the dressing, add all ingredients to a small bowl and mix until combined and smooth.
-
Step 4
Drizzle the dressing over the salad and toss until combined.
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Hot tip!
Soba noodles can be found in your local major supermarket in the Asian section, at your local Asian store or health food store. Note: Only some brands of soba noodles are gluten-free.
Recipe: Rainbow Nourishments
